Beetroot salad with rump steak and baked potato

Name: Beetroot salad with rump steak and baked potato
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 floury cooked potatoes (à approx. 175 g); 1 kg coarse sea salt; 600 g beetroot; 1 sour apple (e.g. Boskop); 2 Shallots; 2 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON medium hot mustard; 6 TABLESPOONS cold-pressed canola oil; 10 g Horseradish root; 4 Beef rump steaks (approx. 180 g each); 3-4 Stem(s) Chervil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 floury cooked potatoes (à approx. 175 g)
1 kg coarse sea salt
600 g beetroot
1 sour apple (e.g. Boskop)
2 Shallots
2 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON medium hot mustard
6 TABLESPOONS cold-pressed canola oil
10 g Horseradish root
4 Beef rump steaks (approx. 180 g each)
3-4 Stem(s) Chervil

Directions

1
Wash the potatoes. Sprinkle a baking tray with salt, place potatoes on top. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 3) for 45 minutes. Peel and coarsely grate the beetroot. Peel and quarter the apple and remove the core.
2
Coarsely grate the apple. Peel and finely dice shallots. Mix with beetroot and apple. Mix vinegar, salt, pepper and mustard. Add 4 tablespoons of oil. Peel horseradish, grate finely and add. Mix with the beetroot salad and leave to stand for about 30 minutes. Fry the steaks in 2 tablespoons of hot oil for 2-3 minutes on each side. Season with salt and pepper.
3
Peel horseradish, grate finely and add. Mix with the beetroot salad and leave to stand for about 30 minutes. Fry the steaks in 2 tablespoons of hot oil for 2-3 minutes on each side. Season with salt and pepper. Finely chop the chervil and mix into the salad. Serve with steaks and potatoes